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Chicken Alfredo

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon Flora Buttery
  • 1 onion thinly sliced
  • 450 grams boneless skinless chicken breasts cut into strips
  • 300 grams broccoli florets
  • 280 grams mushrooms halved
  • 100 ml Elmlea Double Light
  • 10 grams Knorr Chicken Stock Cube
  • 300 grams fettuccine pasta
  • 50 grams Parmesan cheese grated
  • black pepper sprinkle to season

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

592kcal

Energy (kJ)

2474kJ

Protein (g)

43.6g

Carbohydrate incl. fibre (g)

66.6g

Carbohydrate excl. fibre (g)

63.0g

Sugar (g)

5.5g

Fibre (g)

3.6g

Fat (g)

16.8g

Saturated fat (g)

8.9g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.1g

Cholesterol (mg)

81mg

Sodium (mg)

798mg

Salt (g)

1.99g

Vitamin A (IU)

2382IU

Vitamin C (mg)

74.5mg

Calcium (mg)

214mg

Iron (mg)

2.55mg

Potassium (mg)

1092mg

Total

2369kcal

9895kJ

174.4g

266.5g

252.1g

22.1g

14.4g

67.1g

35.6g

24.7g

7.8g

4.6g

0.4g

324mg

3191mg

7.98g

9530IU

298.0mg

854mg

10.22mg

4369mg


  • 1 Heat the Flora Buttery, add onions, chicken strips, broccoli and mushrooms and cook gently until chicken is cooked. Add the Elmlea Double Light and crumble in the Knorr Chicken Stock Cube. Turn heat to lowest possible setting, checking and stirring from time to time.
  • 2 In separate pan, cook the pasta according to package instructions with a dash of olive oil. When ready, lift pasta out with tongs. Do not drain, the dripping pasta water will enhance the sauce. Retain the water.
  • 3 Add pasta to the chicken, turn the heat up and shake the pan over the heat until the pasta mixes with the sauce.
  • 4 Add the cheese, shaking the pan. If required, add a little more of the pasta water. Shake the pan again to mix the cheese through.
  • 5 Pour onto plates, sprinkle with fresh chopped parsley and season with black pepper if required. Serve immediately.